Potato Eggs with Lemon

3 large potatoes (about 700g) peeled and cut into ¼ in slices
50ml milk
25g butter, softened
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon snipped fresh dill or ½ teaspoon dried dill
1 small onion, peeled and finely chopped
2 tablespoons finely chopped parsley
4 eggs
grated rind ½ lemon

Serves 4

Preheat oven to 180c/350f/gas 4

Place the potatoes in a large saucepan, add water to cover, put the lid askew on the pan and boil for 15 minutes, or until tender.

Drain and mash the potatoes, adding the milk to moisten them.  Stir in the butter, ¼ teaspoon of the salt, and the pepper.

Mix the dill, onion and parsley into the potatoes, transfer the mixture to a greased shallow ovenproof dish and put aside.

Separate the eggs.  Beat the whites until stiff, beat in the remaining salt, then gradually beat in the lemon rind.

Spread the beaten egg whites lightly over the potatoes, shaping them into peaks as you would a meringue.  With half an eggshell, make 4 depressions in the egg whites, then slide an egg yolk into each depression.  Bake for 20 minutes, or until the eggs are set.